We’ve all been there – hungry for toast but faced with butter too hard to spread. While microwaving works in a pinch, there’s a better way to always have ready-to-use butter without compromising food safety.
Food scientists explain that butter’s low moisture content makes it surprisingly stable at room temperature. The USDA actually approves leaving butter out for 1-2 days, though many chefs extend this to a week when using proper storage methods.
For best results, keep only what you’ll use within 3-4 days in a covered butter dish, preferably away from heat and sunlight. The rest belongs in the fridge. In summer months or humid climates, reduce counter time or opt for a butter keeper, which uses water to block air exposure. And always trust your nose – if it smells or tastes off, toss it.
